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Bread Pudding
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From: Betty Crocker's 40th Anniversary Edition Cookbook

Kelli Greene


  • 2 cups (475 ml) milk
  • 1/4 cup (60 ml) margarine or butter
  • 2 eggs, slightly beaten
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) cinnamon or nutmeg
  • 1/4 tsp (1 ml) salt
  • 6 cups (1425 ml) dry bread cubes (8 slices bread)
  • 1/2 cup (125 ml) raisins, if desired
  • Heat oven to 350 degrees (175 C.).
  • Heat milk and margarine over medium heat until margarine is melted and milk is hot.
  • Mix eggs, sugar, cinnamon or nutmeg, and salt in 4 quarts (3775 ml) bowl.
  • Stir in bread cubes and raisins.
  • Stir in milk mixture.
  • Pour into ungreased 1-1/2 quarts (1425 ml) casserole.
  • Place casserole in pan on oven rack. Pour very hot water into pan until 1 inch deep.
  • Bake, uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
  • Serve warm and, if desired, with cream.

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